Method: In a pan, add little cooking oil or olive oil and let it heat up. Add chopped onions to it and let it cook until they turn golden-brown. Meanwhile, boil spinach leaves and once it cools down, blend to make a paste and keep it aside. Do not throw the remaining water. Add chilli powder and turmeric powder to the cooked onions stir gently. Add in red lentils which you had washed beforehand. Stir it until you see them turning pale. Add salt and chopped tomatoes; add the spinach water until all the ingredients are completely soaked in it. If spinach water is less, add filtered water. Put a lid on it and let it cook for 5 minutes. The lentils will swell up and become soft. Add spinach paste in it and give it a good stir. You can add more water to adjust soup consistency. Add coriander leaves and serve warm.

Method: Melt coconut oil in a medium saucepan over medium heat. Saute the onions, ginger paste and turmeric powder or paste for 1 to 2 minutes or just until glossy. Now, add chopped carrots, pepper and salt. Cook until the carrots soften. Turn off the flame and let the mixture cool. Put everything in a blender, add little water and blend everything until smooth. Pour the mixture in pan and add coconut milk to it. Stir occasionally on medium flame and add some water to adjust consistency. Serve warm.

TURMERIC TOMATO SOUP

Method: Line a baking sheet with parchment paper and place chopped tomatoes, garlic and onions on it. Make sure that you place the tomatoes with skin surface down. Drizzle olive oil, salt and pepper over it and put it in the oven at 200 degrees for 30-35 mins. Once this is done, toss everything in vegetable broth and cook until it simmers. Add turmeric powder and stir. Turn off the flame and let it all cool down. Blend the mixture and serve warm. Garnish with mozzarella and coriander.